Preheat oven to 400 degrees F.

Place an oven-safe wire rack onto a baking sheet. Place potatoes on wire racks, about an inch apart and bake for 45 minutes to an hour, or until potatoes are fork tender.

Pull potatoes out of oven and slice open to let cool. Once cool, scoop flesh from the skin into a potato ricer. Rice out the potatoes onto a clean working surface, dusted with flour, into a riced potato mound.

Make a well in the middle of the mound of potatoes, drop in your egg yolks and gently mix into the potatoes with a wooden spoon until just incorporated.

Sprinkle ½ cup of flour over the potato-egg dough and begin to fold the dough, third by third, gently incorporating the flour. DO NOT KNEAD THE DOUGH LIKE BREAD DOUGH, YOU WILL MAKE TOUGH GNOCCHI. Flatten out dough, patting it down like biscuit dough, to have a wider surface area.

By now the dough will still be very loose, sprinkle in ¼ cup of flour over the potato dough and fold in once again. If dough still feels pretty sticky, add more flour and fold in until only barely tacky and the dough holds together.

Dust a sharp knife or bench cutter and your work surface with a bit more flour, then divide the dough into 8 equal pieces. Take a piece and roll it into a log about ¾-1 inch thick, then use the knife to cut the log into ½-3/4 inch pieces, each. Repeat until all dough pieces are cut into gnocchi.

OPTIONAL: Using a gnocchi board or a fork, gently press each gnocchi piece with your thumb or forefinger and roll down the tines to create ridges and a 'cup' in the back of the gnocchi.

TO COOK: In a large pot, bring salt and water to a boil. Drop 2-4 servings of gnocchi into the pot, wait until the gnocchi floats to the surface, then let cook for 2 more minutes. Strain from water and serve with sauces or soups.

TO FREEZE: Lightly flour a flat surface that will fit your freezer (like a plate or baking sheet) and place gnocchi onto the sheet in one layer, making sure they are not touching each other. Freeze until firm, then put in a freezer safe bag with little to no air. Keeps for 3 months in freezer.